Sheet Pan Honey-Garlic Chicken with Roasted Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs baked with a honey-garlic glaze alongside tender roasted carrots and potatoes for an easy all-in-one meal. This sheet-pan recipe, ready in about 55 minutes, pairs bone-in skin-on chicken thighs, carrots, baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 1/4 cup honey, 3 tbsp soy sauce, 4 minced garlic cloves, and 3 tbsp olive oil until fully combined and fragrant.
  2. Step 2: Place 6 bone-in skin-on chicken thighs, 4 medium carrots cut into 1-inch pieces, and 1 lb halved baby potatoes on a large rimmed baking sheet. Drizzle with the honey-garlic mixture and sprinkle 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves evenly over everything. Toss gently to coat all ingredients.
  3. Step 3: Arrange chicken skin side up on the sheet pan and spread out vegetables evenly. Roast for 35-40 minutes until chicken skin is golden and crisp and vegetables are tender when pierced with a fork.
  4. Step 4: For a glaze, spoon pan juices over chicken before serving. Let rest for 5 minutes, then serve warm.

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